We're planning a family get-together this weekend to help Jim's sister get a head start on her holiday decorating. We have a rainy weekend forecast, so I'm going to make a big pot of chili. And yes, I do put beans AND tomatoes in my chili, so it's not a traditional Texas Red, but I've never had to worry about having too many leftovers. I may get motivated to bake a loaf of bread, may just serve it with chips and crackers. 

For the recipes this week, first up, a very elegant stuffed eggplant recipe. As written, it's an entrée, but any experienced cook could easily convert it to a casserole side dish perfect for your holiday table. Next, get a jump on what to do with the Thanksgiving turkey carcass; a recipe for turkey bone gumbo. There's definitely going to be gumbo on our table within a few days of T-day. And finally, my favorite red beans and rice. I haven't had any since last winter, so I'm overdue. I need to order some Camellia beans.

Enjoy these recipes, stay safe and healthy, and, as always, let me know what's on your mind.

Best regards,

Susan Ford, Publisher and Editorial Director
Louisiana Kitchen & Culture

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P.P.S. The cookbook is getting rave reviews, check out the table of contents on the order form. Makes a perfect gift!

Previous week's recipes:

 • Emeril's Turkey Roulade • New Orleans Seafood Jambalaya • Hot and Crisp Chicken Tenders

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To reserve your copies, call 504.208.9959 or CLICK HERE to order online.

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Stuffed Eggplant with Crab

This is an old Creole recipe from chef John Folse; It's designed as 6 entrées, but he suggests cutting each eggplant into smaller pieces if you wanted to serve it as a side dish. You could also peel and cook all the eggplants and bake this in a casserole dish for your holiday table; it's that festive.

Turkey Bone Gumbo

I always make turkey stock from necks, backs, and wings before Thanksgiving, and make sure I have enough left over to have a good base for stock using the turkey carcass. I'll make turkey noodle soup with some of it, but definitely a turkey and sausage gumbo. It's one of my favorites.

My Red Beans and Rice

I have some andouille sausage in the freezer and intend to make this one day next week. I was asked to bring a pot of them to a potluck last winter and I complained, "Y'all have had my red beans before!" and the response was, "We know!"  I have loved red beans and rice since I was a little girl, and this is how I make them.